Comments on: Eggplant Lasagna

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 08 Mar 2024 22:27:44 +0000

In reply to sha Craft. Hi, thanks for your comment! Because eggplants vary so much in size and shape, I recommend weighing them when you buy them if you can. The thickness of your slices can also impact how many planks you end up with. I'm sorry to hear you had a disappointing result!

By: sha Craft

sha Craft — Tue, 05 Mar 2024 19:19:46 +0000

three eggplants we not enough for three layers…my third layer consisted of Mozzarella and Parmesean …also needed more red sauce for alll the layers….

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 16 Nov 2023 21:56:52 +0000

In reply to Kathy. Hi Kathy, I'm so glad you loved it with the cottage cheese!

By: Kathy

Kathy — Sun, 12 Nov 2023 23:49:29 +0000

In reply to Kathy. Instead of whole milk ricotta

By: Kathy

Kathy — Sun, 12 Nov 2023 23:48:49 +0000

Followed recipe as written except used 2% Good Culture cottage cheese. And it is fantastic! Really taste the oregano and lemon zest which is very nice.

I think if my chefs knife was sharper I would have had an easier time cutting horizontally through the eggplant.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 23 Oct 2023 19:13:13 +0000

In reply to Jon Park. Hi Jon, we bake it at 425°F.

By: Jon Park

Jon Park — Sun, 22 Oct 2023 22:36:52 +0000

The recipe did not mention the temperature at which to bake the lasagna. 425 degrees seems to be a little hot for a casserole.

By: Sabrina

Sabrina — Wed, 13 Sep 2023 00:06:47 +0000

love eggplant as a pasta swap in this lasagna, and certainly don’t need the pasta or miss it, so thank you!

By: Alex @ Cheese origin

Alex @ Cheese origin — Mon, 11 Sep 2023 13:44:45 +0000

Thank you for this delightful Eggplant Lasagna recipe! I love the idea of using eggplant instead of pasta for a fresh twist. The detailed instructions made it easy to follow, and the result was absolutely delicious!